Recipe: Triple Pepper Steak (using green, red, and yellow bell peppers)

TRIPLE PEPPER STEAK

2 tablespoons oyster sauce
3 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, thinly sliced on the diagonal
1/3 cup beef broth
2 tablespoons rice wine or dry sherry
2 tablespoons dark soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon minced ginger root

In a large bowl, stir together the oyster sauce, 2 teaspoons of the cornstarch and 1/2 teaspoon of the pepper. Add the beef and toss to coat. Set aside for 10 minutes.

Meanwhile, in a medium bowl, stir together the broth, wine or sherry, soy sauce, sugar, the remaining 1 teaspoon cornstarch and the remaining 1/2 teaspoon pepper. Set aside.

Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the oil and swirl to coat.

Add bell peppers and stir-fry for 1 minute. Add water and continue stirring just until the peppers are tender, 2-3 minutes. Transfer the peppers to a platter; set aside.

Return the pan to high heat. Add the remaining 2 tablespoons oil and swirl to coat. Add the beef and its marinade and cook, turning once, until brown on both sides but some pink remains, 1 1/2 to 2 minutes per side.

Add the garlic and ginger and stir-fry for 10 seconds.

Add the reserved sauce, bring to a boil and cook until the sauce is thickened, about 2 minutes.

Place the beef over the peppers and serve immediately.

Makes 4 servings
Source: From An American Feast: A Celebration of Cooking on Public Television